Coconut Tilapia & Bell Pepper Stew
with Jasmine Rice, Cilantro & Lime
This coconut-kissed tilapia stew brings tropical vacation vibes to your weeknight! Tender fish simmers in velvety coconut milk with cumin and Caribbean-style spices, while bell pepper adds satisfying crunch. Fresh lime brightens every bite. Served over jasmine rice with cilantro, this 30-minute masterpiece transforms humble tilapia into an exotic flavor escape!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
2 unit
Veggie Stock Concentrate
1 tablespoon
Fry Seasoning
1 unit
Tomato Paste
1 unit
Onion
¾ cup
Jasmine Rice
11 ounce
Tilapia
(Contains: Fish)
1 teaspoon
Cumin
1 teaspoon
Chili Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ½-inch pieces. Quarter lime. Finely chop cilantro.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, bell pepper, salt, and pepper; cook until veggies are softened and lightly browned, 3-5 minutes.
- Meanwhile, pat tilapia* dry with paper towels. Dice fish into 1-inch pieces. Place in a medium bowl; season with ½ tsp salt (1 tsp for 4) and toss to coat.
- To pot with veggies, stir in tomato paste, cumin, and Fry Seasoning; cook, stirring, until fragrant, 30-60 seconds.
- Add coconut milk, stock concentrates, ½ cup water, and ½ tsp sugar (¾ cup water and 1 tsp sugar for 4 servings). Reduce heat to medium low; cook, stirring occasionally, until thickened, 4-5 minutes.
- Add tilapia to pot. Cook until fish is cooked through, 4-5 minutes. TIP: If stew seems too thick, stir in a splash of water.
- Turn off heat; gently stir in a squeeze of lime juice, as much chili powder as you like, and 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
-
Fluff rice with a fork; season with salt and pepper.
-
Divide rice between bowls. Top with fish stew and garnish with cilantro. Serve with remaining lime wedges.
